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Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality

Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality

Paperback

Series: Innovations in Agricultural & Biological Engineering

Technology & EngineeringAgricultureGeneral Science

Currently unavailable to order

ISBN10: 1774634767
ISBN13: 9781774634769
Publisher: Apple Academic Pr
Published: Mar 31 2021
Pages: 418
Language: English

While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.

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